The Pioneer Woman Tasty Kitchen
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Pasta with Eggplant

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

It’s dreamy. It’s simple. And there’s no meat in it.

Ingredients

  • 1 pound Fusilli
  • 3 whole Medium Eggplants
  • Olive Oil
  • 1 whole Medium Onion, Diced
  • 4 cloves Garlic, Finely Chopped
  • 28 ounces, weight Diced Tomatoes
  • Fresh Basil
  • Salt And Pepper, to taste
  • Parmesan Cheese To Taste

Preparation

Cook pasta according to package directions.

Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry.

In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes.

Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender. Dump in canned tomatoes and reduce heat to simmer. Add salt and pepper and simmer until eggplant is tender. Toss in cooked pasta and chopped basil. Stir in 3/4 cup grated Parmesan cheese.

Garnish with shaved Parmesan and enjoy!

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2 Reviews

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katina on 7.10.2011

Great quick dinner! I used diced fresh tomatoes and really should have added more (I rarely look at quantities in recipes when I cook – oops!). But it was still delicious! Instead of parmesan, I used smoked gouda – will try parmesan with the leftovers!

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mbmeier on 8.3.2010

I love this recipe. It tastes soooo good but is very easy to make and good for you to boot! Usually my only addition is red pepper flakes but if I have extra mushrooms in my fridge I add those to the mix. Very yummy dinner!

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